Custom Stainless Steel Furniture — Where It Performs Best
In gastronomic kitchens, food processing plants, laboratories and production halls, work surfaces must withstand daily washing, moisture and aggressive cleaning agents. That is why designers and technologists increasingly choose stainless steel equipment made exactly to the dimensions of a given room. Below we explain where such equipment really shines and what to consider when placing an order.
Hygiene required by gastronomy and the food industry
Stainless steel has a smooth, non-porous surface that does not absorb fats or bacteria. As a result, countertops, tables and shelves are easy to disinfect and the risk of cross-contamination is reduced. This is crucial in facilities operating under HACCP principles, where every food-contact surface is subject to strict control. The material we use holds a PZH certificate permitting contact with food products, and the company itself is a member of EHEDG — the organisation that sets hygienic design standards.
V2A or V4A — which steel grade to choose
The choice of steel grade determines durability in a given environment. We most often use two grades:
- V2A (1.4301 / AISI 304) — a universal grade for most kitchens, bars and rooms where aggressive chemicals are not present.
- V4A (1.4404 / AISI 316L) — thanks to the addition of molybdenum, it is far more resistant to chlorine, acids and salt. It performs well in fish and meat processing, dairies, swimming pools and anywhere surfaces come into contact with brines and disinfectants.
Grade selection should always be discussed with a technologist — paying extra for V4A where V2A is sufficient makes no sense, yet using cheaper material in a demanding environment will quickly lead to corrosion.
Why “made to measure” beats catalogue items
Ready-made equipment rarely fits real spaces perfectly. Pillars, windows, installations or an unusual process layout leave dead zones that are hard to keep clean. Individually designed structures utilise every centimetre and can integrate sinks, equipment cut-outs or guides. Our full range of such solutions is described on the custom stainless steel gastronomic equipment page.
How durable structures are made
Quality depends on how elements are joined. We use TIG, MIG and MAG welding methods that produce tight, aesthetic and hygienic welds without gaps that collect contaminants. Sheets are prepared by laser cutting and CNC bending, ensuring repeatable, precise shapes even in complex projects. More about the metal-joining process can be found in the section on stainless steel welding technologies.
Where stainless steel furniture performs best
The list of applications is broad; the common denominator is the requirement for cleanliness and durability:
- restaurant, hotel and catering kitchens — work tables, sinks, shelves, hoods;
- meat, fish and dairy processing plants — countertops, trolleys, frames;
- laboratories — tables and cabinets resistant to chemicals;
- production halls and warehouses — support structures and platforms.
In the same facilities, water drainage infrastructure is often designed, so furniture should be planned together with floor layouts and drainage systems.
Documentation and material traceability
Investors and auditors care about more than appearance; they need proof of quality. Every product is supplied with a 3.1 mill certificate according to EN 10204 documenting the chemical composition and properties of the steel used. Combined with the PZH certificate, this provides the complete documentation required for acceptance in the food industry.
Export and repeatable production
We manufacture both single units and series — from one table to complete fit-outs for multiple sites. Finished products are delivered to European Union countries, the United Kingdom, Turkey, the Middle East and Africa.